Dhiraj Shinde
Sous Chef
Whistler
Summary
Experienced and creative culinary professional with over 12 years in luxury hospitality, specializing in banquet operations, menu development, and food concept innovations. Proven expertise in managing large-scale events, enhancing guest satisfaction, and implementing revenue-driven strategies across food and beverage outlets. Recognized for delivering exceptional results in high-pressure environments while maintaining the highest quality standards.
Overview
13
13
years of professional experience
3
3
years of post-secondary education
3
3
Languages
Work History
Sous Chef – Banquets and Outlets
Four Seasons Resort Whistler
09.2023 - Current
- Overseeing all banquet operations, ensuring flawless execution of high-profile events
- Implementing innovative menu concepts for banquets and food and beverage outlets to drive revenue and enhance guest experiences
- Collaborating with senior leadership and clients to plan and deliver bespoke event menus
- Leading and training a dynamic team to maintain Four Seasons’ exceptional service and quality standards
- Spearheading sustainability initiatives and incorporating them into banquet operations
Junior Sous Chef – Banquets and Outlets
Four Seasons Hotel Doha
12.2018 - 08.2023
- Directed banquet operations for large-scale events, including VIP gatherings and corporate functions
- Designed and executed creative food presentations for buffets and bespoke events
- Supported outlets with banquet-style buffet setups and thematic menus
- Managed quality control, food safety, and team readiness for banquet service
- Worked closely with senior management to create innovative banquet menus and concepts
- Played a critical role in training the team to deliver high-impact culinary services for events
Chef de Partie – Banquets
Hilton Hotels
02.2017 - 12.2018
- Managed banquet operations during the hotel’s pre-opening phase, setting high standards for service and quality
- Handled culinary preparations for events ranging from intimate meetings to large conferences
- Ensured smooth coordination with service staff to meet client expectations
- Contributed to event-specific menu planning, ensuring flexibility and creativity to meet diverse guest needs
Chef de Partie – Banquet Operations
The Ritz Carlton Hotel
01.2016 - 02.2017
- Supervised a team of 7 in delivering banquet services for corporate and social events
- Optimized banquet kitchen operations by improving inventory control and team efficiency
- Collaborated with the Chef de Cuisine to develop tailored banquet menus
Demi Chef de Partie – Banquets & Catering
The Ritz Carlton Hotel
01.2014 - 01.2015
- Coordinated banquet food preparation and ensured timely service for high-volume events
- Delivered customized culinary experiences for guests with dietary requirements
Commis Chef – Banquets
The Ritz Carlton Hotel
01.2012 - 01.2014
- Supported banquet operations by preparing mise en place and ensuring adherence to HACCP standards
- Assisted with food presentation and buffet setups for premium events
Education
Bachelor of Science - Hospitality and Hotel Management
Bharati Vidyapeeth Deemed University
01.2009 - 01.2012
Skills
Banquet & Catering Operations
Large-Scale Event Planning
Food Preparation & Menu Development
Inventory & Supply Chain Management
HACCP & Food Safety Standards
Creative Culinary Presentations
Staff Training & Leadership
Revenue-Generating Concepts
Sustainability in Culinary Practices
Cost control
Menu memorization
Recipes and menu planning
Certificationsandachievements
- PIC II Certified
- Nominated as MOQ 2021
- Employee of the Quarter
Accomplishments
- Increased productivity by revamping workflow and restructuring line.
- Created complete New restaurant menu alongside executive chef.
- Developed tasting menus for new chef experience
Timeline
Sous Chef – Banquets and Outlets
Four Seasons Resort Whistler
09.2023 - Current
Junior Sous Chef – Banquets and Outlets
Four Seasons Hotel Doha
12.2018 - 08.2023
Chef de Partie – Banquets
Hilton Hotels
02.2017 - 12.2018
Chef de Partie – Banquet Operations
The Ritz Carlton Hotel
01.2016 - 02.2017
Demi Chef de Partie – Banquets & Catering
The Ritz Carlton Hotel
01.2014 - 01.2015
Commis Chef – Banquets
The Ritz Carlton Hotel
01.2012 - 01.2014
Bachelor of Science - Hospitality and Hotel Management
Bharati Vidyapeeth Deemed University
01.2009 - 01.2012
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